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Recipes
Vermont Maple Bread Pudding
By brandyc
1 serving = 10 Points Plus
- Pudding:
- 1 bag (12.4 oz) frozen crusty French dinner rolls
- 6 eggs
- 1/2 cup maple-flavored or real maple syrup
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 pint (2 cups) half-and-half
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 cup cream cheese creamy ready-to-spread frosting (from 16-oz container)
- 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
- Garnishes, if desired:
- Vanilla ice cream
- Fresh mint sprigs
- Powdered sugar
Apple, Cranberry & Pecan Stuffing
By brandyc
1/2 cup serving = 3 Points Plus
- 1-1/2 cups apple juice
- 2 Tbsp. butter or margarine
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 small apple, chopped
- 1/2 cup cranberries
- 1/4 cup chopped PLANTERS Pecans, toasted
Easy Apple Pie Foldover
By brandyc
In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice
- 1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)
- 1/4 cup packed brown sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1/2 teaspoon vanilla
- 1 box Pillsbury® refrigerated pie crusts
- 1 egg
Easy Brownie Shortcake Dessert
By brandyc
HEAT oven to 350°F. PREPARE brownie batter as directed on package; stir in 1/2 cup sour cream
- 1 pkg. (19 to 21 oz.) brownie mix
- 1 container (16 oz.) Sour Cream, divided
- 1 cup thawed Whipped Topping
- 1 Tbsp. Powdered sugar
- 1 tsp. Vanilla
- 3 cups cut-up mixed kiwi and fresh strawberries
Cinnamon Cream Roll-Ups
By brandyc
These fancy breakfast roll-ups are a cinch to make with everyday sandwich bread
- 1 package (8 ounces) cream cheese, softened
- 1 egg yolk
- 1-1/4 cups sugar, divided
- 1 loaf (1 pound) sandwich bread, crusts removed
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
Hot Fudge Brownie Dessert
By brandyc
Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray
- 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
- 1 cup Butter, melted
- 1/2 cup strong brewed coffee (room temperature)
- 4 eggs
- 3/4 cup Chopped Pecans
- 1 can (14 oz) Sweetened Condensed Milk
- 1 jar (11.75 oz) Hot Fudge Ice Cream Topping
- 1 container (8 oz) frozen whipped topping, thawed
Easy Caramel Apple Tart
By brandyc
Heat oven to 375°F. Remove pie crusts from pouches; place 1 crust flat in center of ungreased large cookie sheet
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
- 1 package (3 oz) cream cheese, softened
- 1 can (21 oz) apple pie filling with more fruit
- 3 tablespoons caramel ice cream topping
Caramel-Apple Cheesecake
By brandyc
1 piece = 10 Points Plus
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup butter, melted
- 3/4 cup sugar, divided
- 3/4 tsp. ground cinnamon, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 4 eggs
- 3 Gala apples, chopped (about 4 cups)
- 15 KRAFT Caramels
- 1 Tbsp. water
Mixed-Berry Smoothie
By brandyc
Place yogurt, milk and powdered sugar in blender or food processor
- 1 cup strawberry or raspberry low-fat yogurt
- 1 cup skim milk
- 1 T. powdered sugar
- 1 bag (14-16 ounces) frozen mixed berries (strawberries, blackberries, blueberries, and raspberries), slightly thawed
Beefy Wild Rice Soup
By brandyc
In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1/2 teaspoon Italian seasoning
- 6 cups water, divided
- 2 large onions, chopped
- 3 celery ribs, chopped
- 1 cup uncooked wild rice
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained